My fitness journey! The good, the bad, and the chocolate!

Homemade Almond Milk

Hope you had a great weekend. Overall mine was a bit of a bust overall. I had some fun plans that were canceled due to allergies causing a nasty migraine. After that settled down I took things easy. I did manage to get into the kitchen and use my new bread maker and finally decided to try making my own almond milk. I saw a post from my blogger friend Emily on Friday and I decided to give it a try with a few tweaks! So thank you Emily for giving me the courage to try it out!

So I literally bought some cheesecloth over 4 years ago when I first wanted to try and make almond milk. I don’t really know why I didn’t make it then, but somewhere in my mind it was challenging to make. I was so wrong! So I gave it a try and I am happy to say it was super simple and it tastes SO good!!Ingredients

2 cups raw organic almond- Soaked for at least 6 hours & rinsed off

6 Medjool dates- depitted and soaked for 15-20 min

6 cups of purified water

Piece of cheesecloth or a nut milk bag

For each type of milk

Chocolate- 1 3/4 TBS raw cacao powder

Vanilla- 1 TBS pure vanilla extract

Cinnamon- 1/2-1 TBS organic cinnamon powder

Directions

Place almonds, water & dates into a blender. Blend on high for 2 minutes.

Strain mixture through the cheesecloth or nut bag into a large bowl.

Rinse blender/lid

Divide liquid into 3 equal parts

Place 1 part of the liquid back into the blender and add the chocolate ingredients, blend well for about 1 minute.

Pour the chocolate almond milk into a glass container

Rinse blender.

Repeat steps 5-7 for the vanilla and cinnamon milk

Store milk in glass airtight containers for up to 1 week in the fridge.